My Mother's Potato Salad
- Reviews 1
Ready In: 50 mins
Serves: 8
Yields: 8 cups
Ingredients
- 4 lbs potatoes
- 6 eggs, hard-boiled
- 1 lb bacon
- 1 1⁄2 cups mayonnaise
- 1⁄4 cup Dijon mustard
- 1 teaspoon celery salt
- bacon grease reserved from cooked bacon
Directions
- You can use any potato you want, and you can keep the skins or peel them. I usually use red potatoes, leave the skins on and cut into bite sized pieces. Cook until tender, but not enough where they could be mashed potatoes.
- Cook the bacon. I usually cut this into bite sized pieces, and cook until done. Save the grease! This is very important. I remove the bacon from the grease to stop it from cooking.
- Cook the eggs so that they are hard-boiled.
- Let the potatoes and eggs cool. Peel the eggs, and cut them into small pieces.
- Mix everything together (including the bacon grease!). Celery salt can be potent, so do a little at a time until you like the taste. I used a good amount of mayonnaise and dijon mustard. Again, go with what tastes good.
- Refrigerate for 1 hour before serving.
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